NFIB

How to Minimize Employee Illness
03/ 28/ 2002


Absence from work caused by employee illness is a major problem, not only during the winter flu season but throughout the year. Days lost to illness reduce a company's productivity, and when key workers are out, a company can lose momentum. Another current focus is illness caused by unsanitary habits during food preparation or distribution. Small businesses are particularly vulnerable to loss of productivity because employees often have overlapping responsibilities. In today's Workshop, contributor Jeff Moses offers suggestions to reduce employee absenteeism caused by sickness.

-- Many companies provide employees with paid sick days. This enables workers to stay home when they're ill, thereby minimizing the spread of sicknesses. When a company does not offer enough paid sick days during the year, employees usually just come to work during the beginning stages of their illnesses, transmitting germs. Ultimately, this will cause a greater number of employees to become sick and miss work, and will cost the company more in the long run than employing preventive measures.

-- Employee illness can be reduced by providing flu shots at the beginning of flu season (usually during October and November). A company can reimburse either part or all of the expense of an employee's flu shot, and can even bring a nurse onto the premises if enough employees are involved. Studies have shown that if a percentage of a company's employees receive flu shots, the number of days lost to illness may decrease dramatically.

-- A way to reduce the spread of illness is the maintenance of cleanliness in common areas such as kitchens and rest rooms. Rest rooms are often cared for daily by maintenance staff, but the cleaning of kitchen areas is often left to employees. Many companies simply go by the policy that "the last person in the kitchen cleans up," or "clean your coffee cup before you put it back in the cabinet." This is an inadequate way to insure cleanliness, and refrigerators, sinks and counters may become unsanitary, allowing the spread of bacteria and germs. A specific employee should be designated to be in charge of kitchen clean-up.

-- Office kitchen tips for reduction of illnesses caused by food contamination: keep counters clean by using bleach and other commercial cleaning agents. Hot water and detergents alone may not kill all bacteria. Thorough cleaning with bleach should be performed at least bi-weekly. Encourage employees to wash hands with anti-bacterial soap or hand wash before and after handling food. Employees involved in food preparation for groups should use rubber gloves. Refrigeration temperatures must be 40 degrees or less. Higher temperatures allow bacteria growth and increase risk of disease. Foods stored in refrigerators and cabinets should be kept only for short periods of time to avoid the development of e-coli and salmonella bacteria. Meats should especially be monitored for freshness. Cakes, pies, and cookies should not be left unrefrigerated overnight. When cooking meats use a meat thermometer to ensure that the interior temperature reaches at least 160 degrees.

Common sense is the best approach to minimize employee illness. Close interaction between workers is ongoing, but following the simple guidelines discussed here can make a big difference in days lost to illness.

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4.21.1999

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